Korean Chicken Drumsticks
 

Nothing gets me in the mood to be more patriotic than National Treasure. Yes, the one with Nicolas Cage. Particularly, the sequel.

But really for me, the Fourth of July is a time for everyone to come together and celebrate our independence as unique individuals in the United States. This is why I like to put some Korean flair into my food for the day, being a "halfie" and all, and share it with loved ones as we wait for the fireworks to start. More accurately, the husband will try to wake me up in time for the show, because I would have fallen asleep hours before. Why break tradition? 

Serve these sticky, tangy and slightly spicy birds with cole slaw and grilled corn on the side. I like to leave out some sesame seeds as an option to sprinkle on, and issue that divides my household. Just to be clear, I'm pro sesame seed sprinkle. Happy fourth!

 
 
 

Grilled Korean Chicken Legs

About 6 servings

Ingredients
5 pounds chicken legs
8 garlic cloves, chopped
¾ cup soy sauce
¼ cup rice wine vinegar
¼ cup brown sugar
2 Tablespoons gochujang
1 Tablespoon gochugaru

Steps

  1. Put the chicken drumsticks in a large bowl and add all of the ingredients. Using your hands, massage the marinade over each piece of chicken making sure the sticky gochujang is evenly spread out.
  2. Transfer the drumsticks into a large ziploc bag and pour in the rest of the marinade that was in the same bowl. Get all of the air out of the bag so the marinade will evenly be on all of pieces of chicken. Refrigerate for at least an hour, preferably overnight.
  3. Shake off the marinade and grill the chicken on medium heat. Turn the chicken every 5-7 minutes, closing the grill lid in between turns. Cook for about 35-45 minutes or until the meat is not pink when you tear it away from the bone. Serve with cole slaw and grilled corn, with sesame seeds on the side to sprinkle over the chicken.